Black Bean Soup
Source of Recipe
Celebrate Autumn 1997
Recipe Introduction
Hearty, Healthful flavor on a blustery fall day.
List of Ingredients
1 lb dry black beans
2-1/2 quarts water
4 strips bacon, cut into small pieces
1 stalk celery
2 med onions, chopped
2 TBSP flour
2 smoked ham hocks, split, or 1 Ham bone
3 springs parsley
2 bay leaves
2 cloves garlic, chopped
2 Carrots, chopped
salt and freshly ground pepper to taste
1/2 cup Maderia Wine
GARNISH: 1/2 Cup sour cream and minced Scallions Recipe
Wash beans , cover with cold water and soak for 8 hours or overnight. Drain and rinse. Place in a large pot and add the water. Cover and simmer 1-1/2 hours.
In a dutch oven, brown bacon and drain most of the fat. Add celery and onion and cook just until tender. Blend in flour and cook, stirring about a minute. Add ham, parsley, bay leaves,garlic, carrots,seasoning and beans, including cooking liquid. Cover and simmer over low heat stirring occasionally for 3-4 hours.
Add water if necessary. remove any bones from soup; remove ham, chop fine and set aside.
Transfer half of soup to blender, blend and return to soup. Return ham to soup. add wine and mix well. Garnish each portion with a dallop of sour cream and minced scallions.
Serves 8
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